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Zucchini Relish with Sweet Peppers

Zucchini Relish with Sweet Peppers

Cost $10, save $5

Source: Recommended by CookPal

  • 85 Min
  • 96 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 10 cups chopped zucchini
    • 🧅 4 cups chopped onion
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped

  • Seasonings and Others

    • 🧂 ¼ cup kosher salt
    • 4 cups white sugar
    • 🍾 2 ½ cups cider vinegar
    • 1 tablespoon cornstarch
    • 2 teaspoons celery seed
    • 1 teaspoon ground turmeric

STEPS

1

Toss zucchini, onion, and bell peppers with kosher salt in a large bowl. Allow vegetables to rest for 8 hours.

2

Rinse and drain vegetables thoroughly. Transfer to a large pot. Add sugar, cider vinegar, cornstarch, celery seed, and turmeric. Cook over medium heat until thickened, about 50 minutes.

3

Inspect six pint-sized jars for cracks and rings for rust. Immerse in simmering water for at least 5 minutes. Wash new lids and rings in warm soapy water.

4

Pack the zucchini mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Remove air bubbles, wipe rims clean, and top with lids and rings.

5

Place a rack in a large stockpot, fill halfway with water, and bring to a boil. Lower jars into boiling water using a holder. Cover jars by at least 1 inch of water. Cover the pot and process for 30 minutes.

6

Remove jars and let rest on a wood or cloth-covered surface until cool. Check lids for seal and store in a cool, dark area.

NUTRIENTS

Per 1 serving

🔥

43

Calories

  • 0
    Protein
  • 10
    Carbs
  • 0
    Fats

💡 For optimal flavor, allow the relish to sit for at least a week before consuming.Ensure jars are properly sterilized to prevent contamination and spoilage.If you want a spicier relish, consider adding a chopped jalapeño or a teaspoon of chili flakes.